SylviaH's blog

This is my first attempt at Howard's formula for Petiti Pain/Check out holds99's Blog for Bernard Clayton's S.S France Petite Pain - Revisited and Revised ....Thank you so much Howard for posting the recipe and especially for adding a poolish to it!!  These are just out of the oven and hot!  Sorry no crumb post!  They smell deliteful.  I placed these on parchment and put them on a preheated stone under a cover and steamed.  I overproofed them a little to much....they deflated a little when I sliced them!  I know you warned me...Howard!  We will enjoy

This is another recipe from Beth Hensperger...This bread is intoxicating!  I love it and I can't believe how wonderful light and airy it is with a crisp to the thin crust...I baked it under cover for 30 min. steamed it about 5 seconds, uncovered and baked another 20 min...registered 200 done!

I needed some easy  burger buns and these were perfect with just a few changes!  Hamburger/sandwich Buns with added 12 grain KA flour and potato.  I left out the gluten...original recipe from Beth Hensperger Bread Machine Cookbook.  She has some amazingly good recipes in this book!  These had a very nice flavor and crust with a tender crumb....great for sandwiches!

I made this danish pastry from the recipe on Breadcetera by Michel Suas.  "Thank you very much Steve, your video is wonderful!"  It's definately an improvement over the first posted Danish Pastry...being Irish I of coarse used the suggested unsalted Kerrygold Irish butter...but I really think I would have liked a Danish Cream butter better in my pastry...this is just a personal opinion....the very first time I attempted making a Danish Pastry it was a sourdough one and I used a regular unsalted organic butter and I just liked the way it baked up a lot better and the

I printed out a recipe for this Danish Pastry dough and made the recipe:  I was not happy with the way the dough came out at all...it seemed way to stiff from the beginning and it had some brown sugar in it...which seemed strange....the dough just did not handle easily for me.  They did not bake right for me at all.  After making these I went back to the site where I 'thought I had copied the recipe'...It had a different recipe on it!!  I looked at my copy of the recipe...only to discover I had printed out a recipe from another site...Ooooh!  I knew there was so

Thanks for the help, explaining and incouragement 'dmsnyder' from your post on this subject......I was having a little practice run on slashing...on Susan's Sourdough little boules...I was asked earlier to post before bake photo's..they were beginning to open up on the slashes from sitting to get this photo...the only thing I have maybe improved a little on is I'm slashing without much hesitation...I would like to take a loaf and make about 20 slashes in it just for practice...

I made 4 Sourdough Boules today and totally messed up the recipe '

 I used K.A. Organic 12 - Grain Flour Blend...Wheat, Amaranth, Quinoa, Sorghum, Brown Rice, Spelt, Barley, Millet, Oats, Rye, Buckweat, Corn.  to replace some..about a cup of the bread flour in P.R. Italian Bread recipe with a Biga...  I thought it's time to start sweeping out some of the Holiday feasting and this would be a beginning!  The bread tastes delicious..it has a sweet toasty flavor.

Sylvia

I used my Buttermilk Bundt Cake recipe and added fresh/frozen cranberries and topped with cinnamon, brown sugar streusel with a sprinkel of swedish pearl sugar.   RECIPE CORRECTION:  Should read 1 1/3 Cups of Buttermilk in the Batter!

Happy Holidays, Sylvia